Nano-food engineering. Volume one / edited by Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra.
Hebbar, Umesh.; Ranjan, Shivendu.; Dasgupta, Nandita (Environmental chemist); Mishra, Raghvendra Kumar.
2020
TP370.5
Available Online

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Title Nano-food engineering. Volume one / edited by Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra.
ISBN 9783030445522 (electronic book)
3030445526 (electronic book)
9783030445515
3030445518
DOI https://doi.org/10.1007/978-3-030-44552-2
Imprint Cham : Springer, 2020.
Language English
Description 1 online resource (389 p.).
Other Standard Identifiers 10.1007/978-3-030-44552-2 doi
10.1007/978-3-030-44
Call Number TP370.5
Dewey Decimal Classification 664
Summary This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Hebbar, Umesh.
Ranjan, Shivendu.
Dasgupta, Nandita (Environmental chemist)
Mishra, Raghvendra Kumar.
Series Food engineering series (Springer)
Available in Other Form Nano-Food Engineering : Volume One
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Introduction to Nanofood
Supercritical Fluid Techniques to fabricate efficient nanoencapsulated food-grade materials
Preparation methods and advantages of nano-sorbents for food contaminants determination
Inclusion Complexation and Coacervation to fabricate Nanoencapsulated foods
Principles and Potential Applications of Cavitation Technology for Nano-Foods
Microfluidization Technique in Nano-Food Engineering
Biopolymer Nanocomposite based food packaging
Nanotechnology applications to improve solubility of bioactive constituents of foods for health-promoting purposes
Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging
Nano-films for food packaging
Spray drying as for food-grade nanomaterial
Nanosensors for foods
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